>>31819One thing: if you didn't read earlier posts in detail, i asked BO to TAG any pastebin updates (what he calls raw dough pastebins i think) to the DOUGH post (as we now do for notes).
LB there were over 60 hits for the term "pastebin" when it came time to bake. Most were for archives, I guess, I didn't have time to sort it out, bred was late. Sure wish endchan showed the post count, easy to lose track. oh well...
In QR/QRB, just so you know, very few if any pastebins are posted in the bred. And if they ARE posted, they are for breds 95% of the time. Notes are often uploaded in pastebins bc when they are copy-pastad straight from the bred, for some reason, an extra blank line is inserted. So for long notes, pastebins are preferred. Also, bakers--not BOs--make most dough corrections, and these have got to go in a pastebin, along with Q posts or any other dough changes.
The problem with pastebins is that they are ALWAYS easy to miss, espec. in a middle-of-the-night Ghost Bred. Typical scenario: baker stays for say 250 posts, posts Notables and includes a pastebin with the notables and any other changes made (not unusual--that's when ResignationAnon usually posts resignations and spreadsheet anon often posts, too.)
If baker is me, the pastebin is marked with red text, bold and anything else i can think of to gain attn. Even so, it's often MISSED. Sometimes even the notes aren't noticed. Then when i come back to check in the am, i find that dough changes weren't made, etc.--fun, fun. So i'll tell the am baker, who will take care of it.
That's just how Graveyard shift is--kinda sketchy, volunteers grabbing notes from previous breds, often anons who don't know much about pastebins or even notes. Wild west.
becomes confusing as to which one might be for a bred (as opposed to something else).
btw, do you know why he uses that term? He borrows it from pastebin.com, where you can download pastebins in various formats, one of which is "raw." That one works well; i use it too. Not here, of course, bc bakers have nothing to do with the dough. I miss that, it's something in which bakers take pride (looking out for dough integrity, making updates, etc.).